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Food Safety: Theory and Practice: Theory and Practice
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Food Safety: Theory and Practice: Theory and Practice Paperback - 2011 - 1st Edition

by Paul L. Knechtges


From the publisher

Written from a "farm-to-fork" perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry. The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals. Topics Covered - Risk and hazard analysis of goods - The prevention of foodborne illnesses and diseases - Safety management of the food supply - Food safety laws, regulations, enforcement, and responsibilities - The pivotal role of food sanitation/safety inspectors Instructor Resources PowerPoint Presentations, Test Bank, and an Instructor's Manual, are available as free downloads.

Details

  • Title Food Safety: Theory and Practice: Theory and Practice
  • Author Paul L. Knechtges
  • Binding Paperback
  • Edition number 1st
  • Edition 1
  • Pages 460
  • Volumes 1
  • Language ENG
  • Publisher Jones & Bartlett Publishers
  • Date 2011-07-05
  • Illustrated Yes
  • ISBN 9780763785567 / 0763785563
  • Weight 1.6 lbs (0.73 kg)
  • Dimensions 8.9 x 7 x 1 in (22.61 x 17.78 x 2.54 cm)
  • Themes
    • Topical: Health & Fitness
  • Library of Congress subjects Food - Safety measures, Food Contamination - prevention & control
  • Library of Congress Catalog Number 2011019355
  • Dewey Decimal Code 363.192

Media reviews

Citations

  • Reference and Research Bk News, 10/01/2011, Page 240
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Food Safety: Theory and Practice
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